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Blueberry Angel Dessert Recipe

Blueberry Angel Dessert Recipe

Make the most of angel food cake, pie filling and whipped topping by creating this light impressive dessert that doesn't keep you in the kitchen for hours. It's the perfect way to end a summer meal. —Carol Johnson, Tyler, Texas
TOTAL TIME: Prep: 10 min. + chilling YIELD:12 servings


  • 1 package (8 ounces) cream cheese, softened
  • 1 cup confectioners' sugar
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
  • 2 cans (21 ounces each) blueberry pie filling


  • 1. In a large bowl, beat cream cheese and confectioners' sugar until smooth; fold in whipped topping and cake cubes. Spread evenly into an ungreased 13x9-in. dish; top with pie filling. Refrigerate, covered, at least 2 hours before serving. Yield: 12 servings.

Nutritional Facts

1 piece: 384 calories, 10g fat (7g saturated fat), 21mg cholesterol, 223mg sodium, 70g carbohydrate (50g sugars, 3g fiber), 3g protein.

Reviews for Blueberry Angel Dessert

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LeslieH User ID: 191346 269633
Reviewed Jul. 17, 2017

"So easy to make and delicious! A good dessert to make and take to a party or potluck. I thickened raspberries with a bit of sugar, lemon juice and cornstarch to put on the top as I am allergic to blueberries. Awesome. I think any fruit would work as well as lemon pie filling."

sugarpea User ID: 7948759 268756
Reviewed Jul. 1, 2017

"How can I make this with frozen with frozen blueberries?"

3LabHm User ID: 6259378 266140
Reviewed May. 20, 2017

"Like a few others , I wanted to use strawberries. So I made a glaze:

10 oz. strawberries
1/2 c. cold water
1/2 c. sugar
1/4 c. cornstarch
1/2 (3 oz.) box strawberry Jello
On medium heat, mix strawberries, water, sugar and cornstarch. Mix thoroughly and bring to a slow boil. Slowly add Jello and continue cooking until mixture begins to thicken. Remove from heat and cool. (From
I used this instead of canned blueberry. I also topped with fresh strawberries.
This worked beautifully!"

coconutpatty User ID: 3240781 265302
Reviewed Apr. 29, 2017

"I have made this numerous times, and it is always well liked. The last time I made it, instead of using blueberry pie filling, I used one can of strawberry and mixed in cut up fresh strawberries to cover the top. I took it to a church function, and came home with an empty dish and many compliments. Strawberry pie filling doesn't have much fruit in it, so it served as more of a glaze. It is a versatile recipe and can easily be halved."

annsway1 User ID: 1667005 265281
Reviewed Apr. 28, 2017

"I tried this with pineapple, per my sons girlfriend who made it. Delicious is all I can say. I want to try it with strawberries also because I am not a big blueberry fan."

Rosemary Swope User ID: 1654672 265074
Reviewed Apr. 23, 2017

"Had this for dessert tonight. It's so good, and easy to make. I used just 1 can of the blueberry pie filling as some others also did and it was just right for us. My husband said this is a keeper! Thank you so much for sharing this recipe."

Nia4sure User ID: 5848448 264661
Reviewed Apr. 14, 2017

"One of my all-time favorite no bake desserts.. love it!! I've only used Cherry pie filling because it's my favorite. Making again for Easter dessert! Thanks for sharing!"

MurphyNJ User ID: 7103738 252954
Reviewed Aug. 20, 2016

"Delicious! I made this today and served it to guests tonight - got compliments. I used real whipped cream instead of cool-whip. And I used fresh blueberries and raspberries. I drizzled a bit of chocolate syrup on top just before serving in individual dishes."

nightlyn User ID: 3112191 252215
Reviewed Aug. 4, 2016

"I have made this for two family events, and it has been a huge hit! I recommend making it the day before, it's much better after 24 hours."

ladyscorpion User ID: 4530522 249944
Reviewed Jun. 30, 2016 Edited Jul. 9, 2016

"I used real whipped cream and fresh raspberries with a couple tablespoons of powdered sugar added for sweetness ... perfect colours and lightness for Canada Day! Thanks for a great recipe, Carol!"

amehart User ID: 1464390 249656
Reviewed Jun. 21, 2016

"So quick and easy and absolutely delicious! I have made this so many times recently and everyone asks for the recipe. It's already been requested for the 4th of July party we are going to attend. Very versatile too - can make any flavor you want and ALL are wonderful!"

mom2lauren User ID: 7407229 249646
Reviewed Jun. 20, 2016

"This is simple and delicious and always a hit if you take it to a gathering!"

cabincarol User ID: 8876108 249173
Reviewed Jun. 7, 2016

"I made this with 1 can of Strawberry pie filling and 1/2 quart fresh berries chopped and combined. I used a store bought 14oz angle food cake. Full fat cream cheese and whipped topping. I used a 9 inch square dish so the cake part would be thicker. My husband likes that part. We love it. I do not like to light my oven in the summer and this works for us perfectly. Oh I almost forgot I only used half a cup of the sugar in the cc mixture."

Wieners User ID: 1845812 248411
Reviewed May. 19, 2016

"This is really as simple as everyone says and very good. I have also used cherry pie filling. I may try the strawberry next time as another reviewer suggested. I have used the boxed cake mix and baked it in the 2 loaf pans which makes it easy to cut up."

kathyteski User ID: 8088087 248147
Reviewed May. 12, 2016

"So easy! I used fat free cream cheese, fat free whipped topping, only 0.8 c powdered sugar, and fresh raspberries and blueberries. Half the calories at 194 cal per serving (12 servings). The dinner party loved it and so did the science department when I made it for a meeting!"

jsslifer User ID: 1338401 247473
Reviewed Apr. 25, 2016

"I made this dessert 2 days ago and it was a big hit -- definitely a keeper. It's a very light dessert that is perfect for hot weather or for someone watching calories (I used fat-free cream cheese). I think I will try it with cherry pie filling the next time."

603linda User ID: 819056 247060
Reviewed Apr. 13, 2016

"Great simple recipe. You don't have to change anything!!!"

Kmbrlybar User ID: 2021578 240069
Reviewed Dec. 23, 2015

"easy and delicious, my family loved it!"

CookingUSA User ID: 7138853 239806
Reviewed Dec. 20, 2015

"Fantastic and quick. I doubled the whipped topping, as well as cutting the blueberry pie filling in half; I used a store bought angel food cake. The dish tasted great; will make again!"

jimsgem User ID: 2703091 233625
Reviewed Sep. 28, 2015

"Excellent. The rating 'stars' did not show on my computer for some reason but this is a 5-star dessert. Made my own blueberry filling; really can't stand the bought kind. Made a Angel Food cake using BC box mix. We buy large bag of frozen blueberries from Sam's Club, so it's economical. This is one of our favourite desserts and never lasts long. Took it to church and had several people asked for the recipe."

parksville User ID: 1598935 222836
Reviewed Mar. 15, 2015

"I used an 8x8 dish and made half of this recipe using one 21oz can of cherry pie filling instead of blueberry. It was okay for us, but not terrific. Probably won't make again."

fascinator User ID: 7633968 221610
Reviewed Feb. 28, 2015

"Love that this is fast and easy to make. Perfect for summertime."

uut4690 User ID: 3515825 30919
Reviewed Dec. 17, 2013

"Very easy and tasty. I wanted a light dessert after a heavy dinner. This was perfect. By happenstance, when I picked up the angel food cake there was a small lemon bundt cake next to it. I added that with the angel food cake and I liked the additional lemon flavor."

afschaak User ID: 4514466 37006
Reviewed Aug. 16, 2013

"Just made this quick and easy dessert. I made my own angel food cake from a mix because its more economical then store bought and bigger. I just ripped the cake into bite size pc. I also only used 1 can of blueberry pie filling. One is plenty unless you are a huge blueberry fan. My kids loved it! Super yummy with the cream cheese/whip cream creation. Next time I am going to buy strawberry pie filling and make a quick creamy shortcake! So fun for summer!"

donnasgame User ID: 2625274 80253
Reviewed Aug. 1, 2013

"this is awesome I have made it twice but I only use 1 can blueberry pie filling(costs about $3.50 per can!) really doesn't need any more than that."

llabmik User ID: 251179 48727
Reviewed Jul. 10, 2013

"I liked the recipe but I think only one large can of the pie filling is enough for the dish."

MELBW User ID: 7327309 30918
Reviewed Jul. 6, 2013

"I have been making this one since 2004. I have successfully substituted real whipped cream in the past. Also have made the topping from scratch to control the sugar content for diabetic folks. Both ready made pound cake and angel food cake work well. The pound cake is denser, but absorbs just as well if allowed to refrigerate for a few hours. This was my go to dessert in my working days. Fat free cream cheese works well and you cannot tell the difference. I've used peach, apple and strawberry toppings as well. A favorite summer dessert."

cwbuff2 User ID: 5946195 30917
Reviewed Jul. 4, 2013

"My kids, who don't like desserts which are too sweet, all said this dessert was just right. So easy, too! This Fourth of July, I hadn't planned to do anything, but this dessert along with 2 other easy TOH recipes and fresh corn on the cob, and I had a tasty, mostly from scratch cookout ready in only 1 1/2 hours prep time."

925SilverGirl User ID: 3850601 73191
Reviewed Aug. 13, 2012

"Sorry readers. I haven't made the Blueberry Angel dessert Recipe - my review was for the Blueberry Upside-Down cake Recipe."

925SilverGirl User ID: 3850601 73189
Reviewed Aug. 13, 2012

"I substituted real butter with Smart Balance and regular milk with rice milk and it was a hit!"

6foreverpaws User ID: 6007092 204356
Reviewed Mar. 2, 2012

"I cut this recipe in half, my hubby loved it. I made my own blueberry sauce in place of the pie filling, easy to make at the last minute."

matlyn User ID: 1199867 80252
Reviewed Jan. 8, 2012

"I made this using cherry pie filling, lite whipped topping, and lite cream cheese with the confectioners sugar. I mixed it up the night before and refrigerated it. Everyone loved it!!! easy and delicious!"

bobbiejo66 User ID: 3521402 122256
Reviewed Sep. 30, 2011

"Everyone loved this dessert, I made it with cherry pie filling."

shyski User ID: 1925155 55333
Reviewed Jul. 22, 2011

"I absolutely love this dessert. I only make one change though...instead of the blueberry topping, I use cherry pie filling. Everywhere I take this dessert, it's always a huge hit!"

sclcook4u User ID: 5986596 204355
Reviewed May. 19, 2011

"This is a great and easy dessert. I have made this many times always a great hit."

sclcook4u User ID: 5986596 31193
Reviewed May. 19, 2011

"A great dessert. Very quick and easy made this many times. I used can cherry topping instead of blueberries. Family and friends loved this dessert."

PpprmintPattie User ID: 5945483 88507
Reviewed May. 5, 2011

"A great dessert if you want something light and tasty. I haven't met a single person that didn't like it....a lot!"

rotitus User ID: 1740860 80245
Reviewed Jul. 13, 2010

"Always requested at family reunions and for work. Very easy, light and good!"

carrie carney User ID: 1551037 32304
Reviewed Jul. 12, 2010

"Very good- simple to make. I used light cream cheese and light whipped topping and substituted cherry pie filling. It tasted sort of like cheesecake. Family and kids liked it alot."

MissM_Home User ID: 2022934 32248
Reviewed Aug. 23, 2009


Blueberry Angel dessert

quick Cooking
Try a FREE ISSUE of Simple & Delicious!

Make the most of angel food cake, pie filling and whipped topping by creating this light impressive dessert that doesn't keep you in the kitchen for hours. It's the perfect way to end a summer meal. I frequently get requests for the recipe.

CATEGORY: dessert dessert-recipes/">
TIME: Prep: 10 min. + chilling


  • 1 package (8 ounces) cream cheese, softened
  • 1 cup confectioners' sugar
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1 prepared angel food cake (16 ounces) , cut into 1-inch pieces
  • 2 cans (21 ounces each) blueberry pie filling


In a large bowl, beat cream cheese and sugar until smooth; fold in whipped topping and cake cubes. Spread evenly into an ungreased 13-in. x 9-in. dish; top with pie filling. Cover and refrigerate for at least 2 hours before cutting into squares. Yield: 12-15 servings.

foulkeafied User ID: 4228518 87765
Reviewed Jun. 18, 2009

"Delicious! Made this twice this week, for two different groups of people. A hit all around!

I used low fat cream cheese and light whipped topping. I also used sliced up strawberries on top (2 lb) dusted with just a tablespoon of sugar.
Going to serve it again for 4th of July...with strawberries and blueberries, for red, white & blue!"

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